Breakfast Reubens

"We love reuben sandwiches (you can see how we make them from the recipe I posted for "Reubens Our Way"), but you know – you can make them for breakfast, too! Based on a recipe, tweaked to our own liking, from Taste of Home. Although I titled this for breakfast, it's good any time of day. :)"
 
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photo by Julie Bs Hive photo by Julie Bs Hive
photo by Julie Bs Hive
photo by Julesong photo by Julesong
Ready In:
35mins
Ingredients:
8
Serves:
2
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ingredients

  • 1 teaspoon olive oil or 1 teaspoon vegetable oil
  • 2 large frozen hash browns (the oval or rectangular shaped ones)
  • 34 cup naturally fermented sauerkraut, drained (we like Bubbie's brand) or 3/4 cup rinsed and drained regular sauerkraut
  • 4 tablespoons applesauce
  • 1 teaspoon butter, softened
  • 6 slices of good quality pastrami (thin slices)
  • 13 cup of your favorite thousand island dressing (we make our own, see Thousand Island Dressing Our Way #114916)
  • 12 cup finely-shredded swiss cheese
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directions

  • Heat a non-stick skillet over medium high heat, and add the 1 teaspoon oil.
  • Lightly brown the frozen hashbrowns, about 4 minutes per side; carefully remove from skillet (you don't want them to lose their shape) and set aside.
  • Preheat oven to 400 degrees F; butter an 11x7x2-inch baking pan.
  • In a bowl, combine the sauerkraut and applesauce; set aside.
  • Place the hash brown patties in the greased baking pan and spread softened butter on each.
  • Layer each patty with: 3 slices pastrami, sauerkraut mixture, Thousand Island dressing, and Swiss cheese.
  • Bake at 400 degrees F for 15 to 20 minutes or until the patties are crisped to your liking.
  • Note: you can skip the hashbrown pre-browning steps (in the skillet), if you like, but I like my hashbrowns very crispy and so prefer them pre-browned.

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Reviews

  1. Can't begin to tell you how many times I've done this on Saturday mornings. Just wish the pic could convey just how tasty these are, even my husband (who hates sauerkraut) will eat this without complaining! I did use the frozen hash brown patties and will keep on doing these again and again and again...TFS!
     
  2. This is very, very good! I doubled the recipe and used about 1 lb. of regular, loose cut, frozen hash browns. I browned them very well and then layered the other ingredients on top in the same pan, following the rest of the recipe exactly. It was very easy and delicious. I'm waiting to see how it freezes & reheats, but I'm pretty sure it will be good. This truly would be good at any time of day, but it makes a stellar brunch dish! Thanks, Julesong, for posting such an easy to make and scrumptious recipe!
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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